There are not many blogs out there dedicated to cooking on a pellet smoker. I have been cooking, grilling & smoking over 35 yrs now. I recently bought a Traeger Lil Tex Elite pellet smoker & have cooked on it over six yrs. now. I would like to share recipes & info I have gained from cooking on it.
Update 2014: I have plenty of recipes here for the pellet smoker so I am now including other outdoor cooking and some of my indoor cooking too.

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My Traeger Cooks

Saturday, April 2, 2016

Hsinhanwu's Chicken W/Nola Rice

Apr 01 2016

I wanted to try Hisinhanwu's marinade recipe so I bought a
whole fryer chicken and thought some Zatarain's New Orlean yellow rice and
sauteed mushrooms would be good with it. Hsinhanwu is a fellow member of Let’s
Talk BBQ forum.

I made up the marinade early to let the flavors meld. I used
vodka but added one tablespoon rice
vinegar for some sour. I just added a good pinch of crushed red pepper, I can't
go too hot or the rest of the family won't eat it! I left out the anise; since
we don’t care for it.

I cut the backbone out of the chicken and halved it. It went
into a plastic bag and in the fridge for 3 ½ hours. I turned it twice.

I put the chicken on my preheated Traeger at 190 deg. I didn't
rince it; right out og the bag and on the grill. After a half hour I went to
285 deg. grill level and brushed on some marinade after one hour. I went to 300
deg. grill level and it took another 40 minutes to get to 174 deg. breast IT.
It was on a total of an hour 40 minutes.

I sauteed some onions and mushrooms in some brown butter and
seasoned with Savor All. I started them on my stove to get the skillet hot and
then went on my smoker for the last half hour.I got them a little dry and
should have added some liquid near the end. They were on for 40 minutes and had
planned on 30 minutes.

I was lookin for the chicken to be done at 6:30 and had the
rice going in my rice cooker. I checked the rice at 6:15 and it was cold, seems
the cook forgot to turn it on! I dumped it in a sauce pan and on the stove
where I could get it done in about 20 minutes. The rice and the chicken were
done pretty well at the same time.

It was a good supper. The chicken was moist and tender but as
usual the skin was not quite crisp enough. The wife, daughter and I didn't
think there was lot of flavor in the chicken. When I tasted the marinade after
it set a while I thought it would really be good. Since the vodka has no taste
maybe I would like it better with the vinegar. If done over charcoal where you
can bast more and brown up the skin better you might get better results.

It's still a good marinade and want to try it on kabobs soon.
I was afraid to let my chicken marinade over night for fear of mushy meat.

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About Me

I started cooking when our children were in highschool & my wife worked.I was layed off during the summer & just kinda took over the kitchen & my wife does most all the cleanup. We are both retired now. I am a recipe hound, love to try new things. I suppose my cooking methods have evolved from Mid West Ohio, Southern, Soul, Cajun, Creole, & German, all of which I love.